why make this recipe
This cake is simple and classic. It uses common pantry items. It bakes fast and tastes rich. If you want ideas for small holiday treats, see a helpful what to eat with pancakes for breakfast page for pairing ideas you can borrow for a family meal.
introduction
This Only Cake My Hubby Will Eat for Easter is a plain chocolate layer cake that most people like. It is moist and not too sweet. You can frost it or keep it simple. If you like easy cake guides, also check a short cherry chip cake guide for more spring baking ideas.
how to make This Only Cake My Hubby Will Eat for Easter
You mix dry ingredients, add wet ones, then stir in hot water. Pour the thin batter into pans and bake. Cool the layers and add your favorite frosting or serve plain. For a fun party twist, look at a cookie cake wedding cake idea to borrow decoration tips.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the pans, then remove from pans and cool completely on a wire rack.
- Frost with your favorite icing or serve plain.
how to serve This Only Cake My Hubby Will Eat for Easter
Cut the cake into slices and serve on plain plates. Add a small scoop of vanilla ice cream if you like. For a fun spring look, add a few simple edible decorations or fresh berries. If you need color ideas for a kid party, see some mermaid cake ideas to inspire simple decorations.
how to store This Only Cake My Hubby Will Eat for Easter
Store the cake at room temperature for up to 2 days in an airtight container. If you frost it with cream cheese or whipped frosting, keep it in the fridge for up to 4 days. For longer storage, wrap each layer tightly and freeze up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make This Only Cake My Hubby Will Eat for Easter
- Measure flour by spooning into the cup and leveling.
- Use room temperature eggs for a smoother batter.
- Beat the wet and dry mix well so the cake rises evenly.
- Pour boiling water slowly and stir gently.
- If you plan a meal with the cake, pair it with a warm soup or a simple main like red pepper gouda soup for a balanced menu.
variation (if any)
- Add 1/2 cup chocolate chips to the batter for more chocolate.
- Swap buttermilk for sour cream for a denser crumb.
- Make cupcakes instead of rounds; bake 18-22 minutes.
- Use espresso powder (1 teaspoon) in the batter to boost chocolate flavor.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can make sour milk by adding 1 tablespoon vinegar to 1 cup milk and let sit 5 minutes. It works in place of buttermilk.
Q: Do I need to sift the dry ingredients?
A: Sifting helps remove lumps and mixes the cocoa well. You can whisk instead if you prefer.
Q: Why is the batter thin?
A: The boiling water makes the batter thin. That is normal and it helps make the cake moist.
Q: Can I bake this in one pan?
A: You can, but baking time will change. Use a larger pan and check with a toothpick often.
Q: Can I make this ahead?
A: Yes. Bake and wrap the layers, then freeze. Defrost before frosting and serving.
This Only Cake My Hubby Will Eat for Easter
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the pans, then remove from pans and cool completely on a wire rack.
- Frost with your favorite icing or serve plain.
- Cut the cake into slices and serve on plain plates. Add a small scoop of vanilla ice cream if you like.